A weak gel model for foods

摘要: From a general point of view food can be seen as either continuous aqueous or lipidic phase in which other components are dispersed (for example long fibres, droplets). While these systems seem to very different one from the other, they generally show similar behaviour due presence supramolecular structure, comprised ordered interacting droplets, particles etc. that determine characteristics. Many treated gels, characterised by three-dimensional network where weak interactions (like Wan der Waals hydrogen bonding) ensure stability structure. The gel is assumed coincide with critical Winter's theory, but finite relaxation time account for flowing character foods, interpreted terms theory cooperative flow. Thus, apart usual two continuum material function, i.e. truncated spectrum and an apparent elastic modulus, parameters were determined proposed describe extension its strength. This kind approach, named model, was applied foods such jams, dough yoghurt it proved quite adherent reality.